Cornbread-And-Crab-Stuffed Fish Recipe

Name: Cornbread-And-Crab-Stuffed Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 (6-oz.) package buttermilk cornbread mix; 1 cup fresh lump crabmeat, drained (about 1/2 lb.); 2 tablespoons butter; 1/4 cup chopped celery; 1/4 cup chopped onion; 1 teaspoon Old Bay seasoning, divided; 2 white bread slices, toasted and cut into cubes (about 1 cup); 1 tablespoon chopped fresh parsley; 1/4 teaspoon lemon zest; 1/2 cup chicken broth; 1 (3- to 5-lb.) striped bass or red snapper, dressed; Kitchen string

Servings: persons

1 (6-oz.) package buttermilk cornbread mix
1 cup fresh lump crabmeat, drained (about 1/2 lb.)
2 tablespoons butter
1/4 cup chopped celery
1/4 cup chopped onion
1 teaspoon Old Bay seasoning, divided
2 white bread slices, toasted and cut into cubes (about 1 cup)
1 tablespoon chopped fresh parsley
1/4 teaspoon lemon zest
1/2 cup chicken broth
1 (3- to 5-lb.) striped bass or red snapper, dressed
Kitchen string

1
Preheat oven to 350u00b0. Prepare cornbread mix according to package directions. Let cool 30 minutes; crumble into a large bowl.
2
Meanwhile, pick crabmeat, removing any bits of shell.
3
Melt butter in a large skillet over medium heat; add celery and onion, and saute 10 to 12 minutes or until tender. Stir in 1/2 tsp. Old Bay seasoning. Stir celery mixture, crab, bread cubes, parsley, and lemon zest into crumbled cornbread, stirring gently until blended. Add broth, and stir gently until moistened.
4
Sprinkle cavity of fish with remaining 1/2 tsp. Old Bay seasoning. Spoon stuffing mixture into fish, and secure with kitchen string. Place fish in a large, lightly greased roasting pan.
5
Bake at 350u00b0 for 45 to 50 minutes or until fish flakes with a fork.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (6-oz.) package buttermilk cornbread mix, 1 cup fresh lump crabmeat, drained (about 1/2 lb.), 2 tablespoons butter, 1/4 cup chopped celery, and more.

Yes, Cornbread-And-Crab-Stuffed Fish falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread-And-Crab-Stuffed Fish

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